Classic Butter Chicken

For the marinated chicken, combine the chicken with the lemon juice, red chilli powder, sweet paprika and salt. Mix well. Add the yoghurt, ginger, garlic, garam masala and oil. Mix until combined. Carefully thread the chicken pieces onto skewers (if using wooden skewers, it helps to soak them in water for a few minutes beforehand so they don’t burn).

Heat a chargrill plate, barbecue plate or frying pan over high heat. When the plate or pan is very hot, add the chicken. Cook for 3-4 minutes or until starting to char and burn at the edges. Turn over the chicken, brush over the melted butter, and cook for a further 3-4 minutes or until starting to char and burn at the edges. Don’t worry about cooking the chicken all the way through, as we’ll be finishing it off in the sauce later in the cook. Transfer to a plate and set aside for later. 

While the chicken is cooking, heat 50g butter in a deep frying pan over medium-high heat. When the butter is foaming, add the cardamom and cinnamon. Cook for a minute or until fragrant. Then add the ginger and garlic. Cook for another minute. Add the tomato puree, red chilli powder, paprika, sugar and salt. Simmer for 10 minutes, stirring every so often.

Pull the chicken off the skewers and add to the sauce. Simmer for 10 minutes. Then stir through the cream. To serve, drizzle over the yoghurt and sprinkle with dried mint leaves. Serve with the bread and red onion, chillies and lime.